| According to The American Heritage Dictionary of the | | | | rice fry in the saucepan for a minute or so. Add the |
| English Language, paella is a saffron-flavoured dish | | | | chopped onion, garlic and tomato until they soften, |
| made with varying combinations of rice, vegetables, | | | | mixing constantly. Spice with saffron, salt and pepper. |
| meat, chicken and seafood. The Dictionary also | | | | Feel free to experiment. Cumin, Cayenne various fine |
| explains that in the Old French and Catalan languages, | | | | herbs or even a bit cinnamon or cloves can easily be |
| paella means frying pan or pot. The traditional paella | | | | added for a flavoring of your own. This mixture should |
| pan is flat and of large diameter, it can also have | | | | not be on the stove for more that three to five |
| handles on each side. | | | | minutes. At high heat with constant mixing, none of the |
| In fact, paella is one of the most versatile dishes to | | | | ingredients should stick but they should mix well |
| make. Paella also has the advantage of being great to | | | | together and soften. Once all the ingredients are |
| clean out the fridge and use up leftover meats and | | | | combined, remove the saucepan from the burner and |
| vegetables. Any combination will eventually be great | | | | mix in some frozen peas. Add enough peas to make |
| the secret is in the chemistry. Paella is a dish that is | | | | a well balanced mixture. |
| generally made to feed several people. Moreover, | | | | Second the meat. |
| paella is quite flavourful the next day as the tastes | | | | In a frying pan at high heat, brown some pieces of |
| have had time to mix together and become stronger. | | | | chicken. Upper thighs, drumsticks, breasts...it's all good. |
| This article is not a recipe but rather an outline that | | | | Do not cook the meat completely but brown the |
| describes the three basic steps to follow to make a | | | | outside. Once browned, set the meat aside. Lamb can |
| wonderful paella while leaving the reader (the chef!) | | | | also add great flavor to your paella. |
| the latitude to be creative and to make the dish their | | | | Third combining it all. |
| own by customizing it to their taste. | | | | Cover the bottom of the paella pan with the uncooked |
| First the rice. | | | | rice mixture. Add the browned chicken pieces on top. |
| Select a type of rice that you are comfortable using. | | | | Add uncooked Merguez (spicy lamb sausages) and |
| Feel free to experiment but know that paella contains | | | | small fish filets rolled up and fastened with a toothpick |
| a lot of ingredients and if you are unhappy with the | | | | or string. Use any type of fish but make sure that its |
| end result with a particular type of rice, you might end | | | | flesh will hold well together. Pour some chicken broth |
| up with a lot of waste. Basmati, brown or a mix with | | | | on top (if the broth is warm the cooking time will |
| wild rice can add great taste and texture. Follow the | | | | reduce). Note that you can also add wine for more |
| instructions on the package with regards to washing | | | | flavor. Cover the paella dish and cook for about 45 |
| and cooking the rice. Finely chop some onion, garlic and | | | | minutes at 350F or until the rice is cooked. At this point |
| tomato. Heat a saucepan and add olive oil once the | | | | you can add raw shrimp or muscles and cook |
| saucepan is hot (make sure that the oil does not start | | | | uncovered for another five minutes. |
| smoking. Burnt olive oil is carcinogenic and quite | | | | In short, the secret to preparing the perfect paella is to |
| unhealthy). Once the oil is hot, throw in the uncooked | | | | make it your own! |
| rice. Frying uncooked rice gives it a nutty taste. Let the | | | | |